St. Patrick’s Day always sneaks up on me, and suddenly I’m scrambling for something festive that doesn’t involve green food dye everywhere or a trip to three different stores.

I want something cute, fun for the kids, and honestly… something I’d also want to eat with my coffee.

That’s how these Lucky Charms cookies became a thing in my kitchen.

They’re soft, colorful, and feel like pure childhood nostalgia in cookie form.

I made them once “just for fun” and now they’ve turned into a St. Patrick’s Day must.

If you want a treat that feels playful without being complicated, these cookies are it.

By the end of this post, you’ll have an easy cookie recipe that works for classroom treats, family baking days, or just because March needs more color.

Ingredients for Lucky Charms Cookies

Here’s what you’ll need to make these bright, chewy cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups Lucky Charms cereal
Optional: extra marshmallows for topping

Oh, and yes, I absolutely pick out extra marshmallows every time. No shame.

How to Make Lucky Charms Cookies

Step 1: Cream the butter and sugars

You start by beating the butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy. This step matters more than people think. I always let it go a little longer than I think I need to.

Step 2: Add the eggs and vanilla

You mix in the eggs one at a time, then add the vanilla. This is where the dough starts smelling dangerously good.

Step 3: Mix the dry ingredients

In a separate bowl, you whisk together the flour, baking soda, baking powder, and salt. You slowly add this into the wet ingredients and mix just until combined. Overmixing is the enemy of soft cookies.

Step 4: Fold in the Lucky Charms

You gently fold in the Lucky Charms cereal. I like to crush the cereal slightly but keep the marshmallows mostly whole so they stay cute after baking.

Step 5: Chill the dough

You pop the dough into the fridge for about 30 minutes. I know waiting is annoying, but it helps the cookies bake thicker and not spread too much.

Step 6: Bake

You scoop the dough onto a lined baking sheet and bake at 350°F for about 10–12 minutes. The edges should look set while the centers stay soft.

Step 7: Add extra marshmallows

Right when the cookies come out, you gently press a few extra marshmallows on top. This is my favorite part because they look bakery-level cute with zero effort.

Why I Love These Cookies for St. Patrick’s Day

I love how these cookies feel festive without trying too hard.

They’re colorful, fun, and instantly scream March without needing green frosting everywhere.

Plus, kids lose their minds over them, and adults secretly grab seconds.

They also travel well, which makes them perfect for school parties or neighbor drop-offs. And honestly, they just make the kitchen feel happier while they’re baking.

Tips for the Best Lucky Charms Cookies

Don’t overbake. Soft centers are the goal here.
Add marshmallows after baking so they stay bright and fluffy.
Store in an airtight container to keep them chewy for days.
Double the batch if you’re sharing. Trust me on this one.

Don’t Sleep on These Fun St. Patrick’s Day Cookies

These Lucky Charms cookies are one of those treats that feel fun to make and even better to share.

I always tell myself I’ll save a few for later, and somehow they disappear faster than planned.

If you’re looking for an easy St. Patrick’s Day bake that feels playful and nostalgic, this one deserves a spot on your counter.

Fun Lucky Charms Cookies

Print Recipe

Ingredients

1 cup unsalted butter softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups Lucky Charms cereal
Optional: extra marshmallows for topping

Instructions

You start by beating the butter, granulated sugar, and brown sugar together until the mixture looks light and fluffy. This step matters more than people think. I always let it go a little longer than I think I need to.
You mix in the eggs one at a time, then add the vanilla. This is where the dough starts smelling dangerously good.
In a separate bowl, you whisk together the flour, baking soda, baking powder, and salt. You slowly add this into the wet ingredients and mix just until combined. Overmixing is the enemy of soft cookies.
You gently fold in the Lucky Charms cereal. I like to crush the cereal slightly but keep the marshmallows mostly whole so they stay cute after baking.
You pop the dough into the fridge for about 30 minutes. I know waiting is annoying, but it helps the cookies bake thicker and not spread too much.
You scoop the dough onto a lined baking sheet and bake at 350°F for about 10–12 minutes. The edges should look set while the centers stay soft.
Right when the cookies come out, you gently press a few extra marshmallows on top. This is my favorite part because they look bakery-level cute with zero effort.